Heating milk at |
|||||||
a) |
Sterilization |
b) |
Preservation |
c) |
Pasteurization |
d) |
Fermentation |
Heating milk at |
|||||||
a) |
Sterilization |
b) |
Preservation |
c) |
Pasteurization |
d) |
Fermentation |
(c)
Pasteurization is a method of partial sterilization which involves heating of milk at for 30 min or at
for atleast 15sec followed by rapid cooling or at
for at least 1sec. This technique is widely used to kill all pathogenic bacteria in food without achieving complete sterility
Select incorrect pair. |
|||
a) |
Porifera – choanocytes |
b) |
Coelenerata – eukaryote |
c) |
Annelida– segmentation |
d) |
Monera – eukaryote |
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